Emmental is one of the commonly consumed cheeses, but few people know the history or production process behind it!
This article brings you all the important information about this great semi-hard cheese!
Learn to enjoy it perfectly!
What is Emmental?
It is an aromatic, sweet, semi-hard cheese with a wonderfully complex, complex flavor. Its domain is notes of ripe fruit and hazelnuts, it is without traces of acidity and is characterized by an even crust with a firm and dense body.
This cheese is considered an integral part of Swiss heritage. It comes from the Swiss Emme Valley, where the roots of its production go back to the 13th century.
Emmental has a protected designation, which requires it to be made from fresh, unpasteurized milk from cows fed exclusively on grass and hay.
This cheese is aged for at least four months, but this time can be up to 18 months.
Where and how is Emmental produced?
The traditional cheese is only produced in the west-central canton of Bern in Switzerland.
Production begins on pastures where local cows feed on grass and hay. This diet gives Swiss cheese its distinctive sweet taste.
Natural whey and rennet are added to unpasteurized milk, which triggers the formation of curds.
The curd is then separated, placed in molds and drained of excess whey.
The molds are then salted and left for the aging process. After at least 2 months, the cheese acquires its properties.
Emmental without a trademark is also produced in France and Germany or also in the United States. Cheese without this designation is softer and lacks the taste characteristics of the traditional Swiss.
Why does Emmental have holes?
It’s all thanks to bacteria, which is responsible not only for the fermentation process, but also for the production of the unique taste, including the formation of holes. The intensity of the flavor seems to be related to the size of the holes: the bigger the holes, the stronger the flavor of the cheese.
Nutritional values of emmental (per 100 g)
|Calorie||Carbohydrates||Sugars||Fats||Saturated fatty acids||Proteins||Fiber||Salt|
|362 calories||0 g||0 g||29 g||19 g||25 g||0 g||1 g|
- The bacteria used for fermentation reduce inflammation
- They support the crushing of the small intestine and delay the aging process
- At the same time, it contains a high proportion of probiotics, which are an important building block for building strong immunity
How to use Emmental in the kitchen?
|Use them in recipes such as potato gratin and baked dishes, grilled cheese sandwiches, pasta and egg dishes|
|Cheese fondue ( you can learn how to prepare the best fondue in this article )|
|It can also be eaten cold, added to sandwiches or served on a cheese plate with fruit and nuts|
|Add them to scrambled eggs or these perfect egg omelets|
|Cut it into cubes or grate it into vegetable salads (try these refreshingly fresh salads right away)|
|Add it to pizza, thanks to its good solubility it blends beautifully with other ingredients (prepare this delicious quatrro formagi pizza with it)|
Other possible pairings
- White – Riesling, Grüner Veltliner, Jura Blanc, ice wines
- Red – Merlot, Pinot noir, Zinfandel, Shiraz
- Bock, Lagers, Light Beer, Stout, Weiss
- Ham, prosciutto
- Beef, poultry, pork
- Apples, pears, figs, grapes, dried fruit
What to replace emmental with?
Gruyère , which has a more pronounced taste, will fulfill its purpose. Although it is slightly less aromatic, it offers a similar taste and also dissolves easily.
You can also try other Alpine cheeses such as Fontina and Raclette .
To store the cheese in the refrigerator, wrap it in waxed or parchment paper and place it in a ziplock bag or plastic container.
Emmental can be kept in the fridge for up to six weeks.
It can also be frozen for up to three months without affecting its taste and texture. Thaw the cheese overnight in the refrigerator before using.